Crab Corn Chowder

Hot soups don’t normally come to mind during the summer months in Tucson, I’m more likely to make gazpacho or chłodink, but the beautiful selection of fresh corn on sale in all of the supermarkets got me thinking about chowders. I looked through several recipes online and ended up making this crab corn chowder by Rachael Ray

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It’s always interesting to see the reaction you get when you mention Rachael Ray to people, as I did when I took this chowder to work for lunch. She obviously has legions of followers and is the much loved host of a multiple TV programs. I was surprised to hear some of my colleagues are among those who are put off by her persona of over the top enthusiastic, wholesome goodness. My brother, who lives, in New York City, shared some local society/gossip that sheds a different light on her life, but for myself, I’ve always felt that ever since Oprah discovered her, she was overexposed — something I guess she can worry about all the way to the bank.

Enough gossipy chit- chat, back to the cooking. The crab corn chowder comes together quickly and is easy to make. You don’t have to have fresh corn, but I do recommend fresh crab rather than canned. You can find it sold in plastic cups in your better grocery stores, in Arizona that means AJ’s Fine Foods.

Crab corn chowder would be great topped with oyster crackers, croutons, or maybe a sprinkle of chives or green onions for a pop of color.  If you make it, I’d love to hear what you think!

Crab Corn Chowder

Recipe type: Soup

Prep time:  20 mins

Cook time:  20 mins

Total time:  40 mins

Serves: 4 servings

 

An easy to prepare, hearty seafood chowder, chocked full of yummy vegetables.

Ingredients

• 1 tablespoon olive oil
• 2 tablespoons butter
• 2 potatoes, peeled and diced
• 2 ribs celery, chopped
• 1 medium yellow onion, chopped
• 1 small red bell pepper, diced
• 1 bay leaf
• Salt & pepper, to taste
• 1 tablespoon Old Bay seasoning blend
• Dash cayenne (optional)
• 3 tablespoons all-purpose flour
• 2 cups vegetable or chicken stock
• 1 quart whole milk
• 3 cups corn kernels, cut from the cob or, frozen
• 8 ounces cooked lump crab meat

Instructions

1. In a Dutch oven, heat oil and butter over medium heat
2. Add diced potatoes, cook for a few minutes before adding the chopped celery, stirring occasionally, a flat bottomed wooden spoon is perfect for this
3. Continue adding vegetables, cooking and stirring for a few minutes between additions
4. Add bay leaf and season with salt, black pepper, Old Bay, and cayenne if you're using it
5. Saute veggies 5 minutes, then sprinkle in flour
6. Cook for two minutes, stirring constantly
7. Slowly add broth and milk, stirring to combine
8. Heat soup until just beginning to boil, add the corn and crab
9. Reduce heat and simmer for five minutes
10. Bring soup up to a bubble. Add corn and crab meat and simmer soup 5 minutes
11. Remove the bay leaf, and you're ready to serve; smacznego!